FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, lights cutting and frying in melted fat, fresh white cabbages chopping and freezing, carrots, parsley root and bulb onions cutting, sauteing in melted fat and partial straining, garlic straining, sunflower flour pouring with bone broth and maintenance for swelling, mixing cabbages, the unstrained parts of carrots, parsley root and bulb onions with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the heart, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
